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Ingredients 12 items

  • 3 tablespoons vegetable oil
  • 1.5 kg whole chicken, cut into pieces
  • 3 tablespoons tomato paste
  • 3 medium tomatoes or 450 g, peeled and pureed
  • 4 cloves peeled garlic
  • 3 dried limes
  • 2 cubes MAGGI Chicken Stock
  • 3.5 cups or 875 ml water
  • 8 baby onions peeled
  • 1 medium potato or 300 g, cut into large cubes
  • 1 cup canned chickpeas or 160 g
  • 2 loaves Iranian bread cut into medium pieces

How to prepare

  1. Heat vegetable oil in a large non-stick saucepan, add and cook chicken pieces for 8-10 minutes from all sides until chicken changes to golden brown. Add tomato paste and stir for 3 minutes.
  2. Add tomato pureed, garlic cloves, dried lime, MAGGI Chicken Stock cubes, baby onion and water. Bring to a boil and simmer uncovered for 10 minutes over a low heat.
  3. Add potato and chickpeas and simmer for 20 minutes or until vegetables and chicken are cooked.
  4. Place the bread pieces over a large serving plate and pour on the stew sauce to soak the bread then place the remaining of the stew on top.

Nutritional informations

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